Kitchen SOP for Using and Handling Cooking Equipment

All Kitchen staff must know the intended use and operating methods of all cooking equipment used in the kitchen such as steamer, steam kettles, tilting skillets, ovens, burner gas, salamander, microwave, heavy duty broiler, deep fryers, gas grill, etc.

The Executive Chef and the Sous Chef should be responsible to ensure that appropriate equipment operating and maintenance methods are followed by the kitchen staff. The hotel training and HRD department should develop and implement proper written Kitchen SOP's to ensure the same is implemented correctly throughout all the food preparation outlets.

Handling Cooking Equipments Standard Procedures:

Always exercise caution in order to minimise accident potentials.

Make sure all the equipment using electricity are turned on when working and turn off when finished work.

Follow the cleaning procedures for all equipment after they are used.

Ovens: Always preheat thoroughly but not longer than necessary to avoid excess energy loss and interruptions of cooking.

Microwave Ovens: Do not use any plated metal or aluminium foil during food heating, because a fire could potentially erupt inside the microwave. Read more about Microwave Oven Usage and Safety.

Rice Cooker: Make sure the automatic gas pilots are still working properly.

Gas Grill:

Use the iron brisk for grassing (removing) the fats from the food during grilling.

Clean grill surface after every use, so that they will cook at peak efficiency.

Keep the heat for the grill at the temperature 400 degrees Fahrenheit (200 degrees Celcius.)

Since 2012 Setupmyhotel.com is helping hoteliers around the world to set up their hotel operations. Get sample Stationery, Formats, Hotel SOP's, Staff Training Tips, Job Descriptions and more. See you around and happy Hoteliering.